In the noble quest for variety and character, British maltsters and brewers have been resurrecting and experimenting with previously vanished yet intensely flavorful heritage barley malts—and they are increasingly available to brewers everywhere.
By: Matthew CurtisRELATED:
Crisp, dry, herbal-bitter, and clean, this is a lager you’ll want to have on tap all year long—but especially as the weather starts to warm.
By: Josh WeikertRELATED:
Gorilla Brewing in Busan, South Korea, shares this recipe for a tart and spicy celebration of a cherished local staple.
By: Youngjae JoRELATED:
In this final installment of our Las Vegas CBC preview episodes, Crafthaus head brewer Cameron Fisher shares his approach to making award-winning cold IPA with flaked maize, layered hop formats, and a characterful Czech lager yeast, as well as coffee beers and Scotch ale.
By: Jamie Bogner
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.
By: Lara HargraveRELATED:
Sponsored
RipeLocker’s hypobaric chambers allow brewers to keep wet hops fresh for weeks or even months, opening up new possibilities for brewers who want to explore what’s possible in fresh-hop beers.
By: Jamie Bogner
Sponsored
Take advantage of automation opportunities to improve production, reduce human intervention, and maintain quality and safety in your brewery.
By: Chris Costlow, Sachiko Niki, Yokogawa (Sponsored)
It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.
By: Joe StangeRELATED:
From our Love Handles files on the world’s great beer bars: In Manchester, England, Café Beermoth is a Belgian-inspired bar offering a wide selection in an array of formats ... and sausage rolls, too.
By: Matthew CurtisRELATED:
Jono Gaytan, head brewer at Flix Brewhouse in El Paso, Texas, says this easygoing pale lager that features Idaho 7 is “meant to be enjoyed during college football games or mowing the lawn.” (Or, no doubt, during a movie at Flix.)
By: Johnathan “Jono” GaytanRELATED:
With 10 GABF medals (including four golds) and three World Beer Cup medals (two more golds) to their name, this Las Vegas brewery has cracked the competition code and figured out how to win big.
By: Jamie Bogner
Sponsored
At this year’s Craft Brewers Conference in Las Vegas, our brands will be bringing the latest in processing and packaging technology tailored toward the craft-beer industry. Come visit us and meet with the subject-matter experts of the industry!
By: ProMach Craft Beer Solutions (Sponsored)
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, takes us on a journey through the production of big, whimsical, indulgent, nostalgia-inducing dessert-inspired stouts.
By: Lara Hargrave
Sponsored
Grab a cold one and let’s dive into the wonderful world of brewery management software.
By: Arryved (Sponsored)
From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.
